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1. Cut off turkey tail (save). Cut out backbone (save). Crack turkey open, spread out and clean inside. Turn and cover with plastic wrap. Using a rubber mallet, flatten breast until it is about the same height as the legs. Cut out breast plate with scissors (save).
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2. Brine: Use cooler and frozen ice packs. Combine sugar, 2 cups kosher salt, and enough water to cover turkey. Dump prepared turkey in brine and leave at least 8 hours. Remove turkey from brine and rinse well. Pat skin dry. Tuck wings, tie legs together. Place in broiler pan top and put on top of stuffing pan. Refrigerate, uncovered, overnight.
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3. Stock: Spray bottom of broiler pan with nonstick spray and put reserved turkey bits plus giblets (minus liver) into pan. Add vegetables. Bake in 450F oven for 40-50 minutes, until well browned. Add 1c chicken stock to pan and deglaze. Put everything in a large sauce pan. Add 3 cups chicken stock, 3 cups water, and 2 cups of white wine. Add thyme springs. Bring to a boil and simmer 1 1/2 hours or until reduced by half. Strain into a bowl and discard solids. This should make about 2cups. Refrigerate 1 hour to separate fat; skim off fat and reserve.
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4. Gravy: Combine 4 TBSP reserved fat and 1/4 cup flower in sauce pan. Whisk to make a rue. Add stock slowly, wisking it in. Simmer for awhile and season to taste with salt and pepper.
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5. Dressing: combine bread, eggs, broth and half and half in a large bowl. Brown breakfast sausage in skillet, drain on paper towels. In same pan, soften vegetables; add seasonings. Combine all ingredients in large bowl. Spray baking pan with non-stick spray. Put dressing in pan and cover with aluminum foil.
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6. Remove foil from top of dressing and replace turkey on top. Brush with softened butter. Place in 450F oven for 1 1/2 hours, turning halfway through. Remove turkey from oven and tent with foil. Rest 20 minutes. Put stuffing back into oven for 10 minutes to brown.
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Thigh 175F, breast 165F
